Low Calorie Bread Pudding
A warm, comforting low-calorie bread pudding infused with cinnamon and raisins, perfect for a light dessert or breakfast option that satisfies sweet cravings.
Ingredients
Instructions
- Soak bread cubes in scalded milk for 5 minutes; add Sweet 'N Low, cinnamon, and raisins.
- Pour over beaten eggs; add vanilla and blend well.
- Pour the mixture into a greased baking dish.
- Bake in a slow oven at 325°F (163°C) for about 50 minutes until firm.
Tips & Substitutions
For added flavor, consider using whole grain bread cubes instead of white bread; they provide more nutrients and a heartier texture. You can substitute the raisins with chopped dried apricots or cranberries for a different twist. If you prefer a sweeter pudding, add a touch of honey or maple syrup along with the vanilla flavoring. Experiment with spices like nutmeg for a unique taste.
Serving Suggestions
Serve the low-calorie bread pudding warm, topped with a dollop of Greek yogurt or a drizzle of honey for extra richness. It pairs beautifully with a side of fresh fruit, making it a delightful breakfast or dessert. For a special touch, consider dusting it with powdered sugar before serving or pair it with a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or bake in the oven at 350°F (175°C) until warmed through. You can also serve it cold as a refreshing dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Low Calorie Bread Pudding contains roughly 20 calories, with 0g protein, 4g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can prepare the mixture a day in advance and refrigerate it. Just pour it into the baking dish and bake it the next day. This can enhance the flavors as the bread absorbs the milk and spices overnight.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute the milk with almond milk, coconut milk, or any other non-dairy milk of your choice. Ensure that the vanilla flavoring you use is also dairy-free to maintain the integrity of the recipe.
What type of bread works best for this recipe?
Stale or day-old bread is ideal for bread pudding as it absorbs the liquid better without becoming too mushy. You can use white bread, whole grain, or even brioche for a richer flavor. Avoid fresh bread as it may not hold up well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).